What about weeknights? – Shrimp and Broccoli Stir Fry

Most of the time, the food I use to flex my cooking muscles is prepared over the weekend. Last night, Christine was out meeting with a client and Jason and I were at home to fend for ourselves. I do most of the grocery shopping just-in-time, getting what I need as I need it – it means more trips to the grocery store (I’m now considered a "regular" at two grocery stores) but it has cut out what used to be wasteful spending.

For quick fix meals, stir fry can’t really be beat. A little more prep time to get everything chopped and ready to go in the pot is more than offset by the fast cooking time over high heat. Growing up, "stir fry" meant that Dad pulled out the cast iron dutch oven to cook with and became extremely focused on food while Joseph and I stood at the kitchen doorway like the ballboys at Wimbledon, our only purpose to react whenever Dad said anything (who, at this point, was so focused that he whispered instead of his usual booming self). Fortunately, when you’re making up a stir-fry on the fly there’s nothing to forget so there’s little stress involved.

I did use another boil-in-a-bag instant rice this time. If I had more time or more energy, I would have made the jasmine rice from scratch. As it is, the boil-in-a-bag rice was great for a stir fry like this. It was a little more soft/wet and starchy than I would have liked by itself, but in a stir fry these qualities help hold the whole thing together. Play with this recipe – change up the protein, mix up the vegetables – this is a basic starting ground that can go in many different directions. Next time, for example, I’ll finish with some toasted almond slivers and torn basil…

And I’d be hard pressed to recommend a better breakfast than cold leftover fried rice. Eat and enjoy.

Shrimp and Broccoli Stir Fry (serves 4-6, or two hungry guys with leftovers for breakfast)

  • 1/2 lb mushroom, sliced
  • 1/2 – 3/4 lb broccoli florets, cut to bite-size pieces
  • 1 lb shrimp, raw, shelled
  • 3 cloves garlic, minced
  • 3 – 4 tbsp grapeseed oil
  • 2 tbsp soy sauce
  • 2 bags Succeed instant jasmine rice

Cook rice per manufacturer instructions. Drain and spread on plate to cool and hold.

Heat oil on high heat until shimmering, about to smoke. Add mushrooms and broccoli. Cook until mushrooms begin to color and give off liquid, 5-10 minutes.

Add shrimp and cook until pink and cooked through, about 3 minutes.

Add rice and soy sauce and heat through. Serve immediately.